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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 09-28-2010, 10:37 AM   #16
bluetang
somebody shut me the fark up.

 
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Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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We usually grind the trim and mix sausage. Right now we are "sausage wealthy".
Those riblets look real good, color me in on that one. Just happen to be going to Sam's today.
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Old 09-28-2010, 11:42 AM   #17
qndummy
On the road to being a farker

 
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Gotta get me some ribs, those look great.
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Old 09-28-2010, 12:47 PM   #18
Mister Bob
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Quote:
Originally Posted by Scottie View Post
Here in Chicago, we call them rib-tips.... Cook and chop up into cubes. Put in half pan with your favorite sauce and cook for another 1 1/2-2 hours... enjoy...

That's what we call them and that's how we do them here in NY too!
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Old 09-28-2010, 07:41 PM   #19
larrymac360
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very nice!
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pieces, ribs, St Louis, trim, Trimmings

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